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LIPOXYGENASE ACTIVITIES IN RIPENING OLIVE FRUIT TISSUE
Author(s) -
GREGORIO AMBRA,
DUGO GIACOMO,
AREICOLETTA,
PATUMI MAURIZIO
Publication year - 2000
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2000.tb00710.x
Subject(s) - ripening , lipoxygenase , food science , chemistry , horticulture , biology , biochemistry , enzyme
Extracts of ripening olive fruits (Olea europaea L. cv. Kalamata) ‐were analyzed for the presence of lipoxygenase activity and for the content of phenolic compounds, which are lipoxygenase inhibitors. Two distinct lipoxygenase activities were identified by their pH optima and sensitivity to the inhibitor nordihydroguaiaretic acid (NDGA). Both activities were low during early ripening stages, and increased sharply between 57 and 94 days postanthesis, reaching a plateau at about 120 days. The content of phenolic compounds, mainly oleuropein, changed in the opposite way, suggesting their involvement in the regulation of the two lipoxygenase activities during the olive fruit development. The two lipoxygenase activities could have a role in fruit maturation and senescence .